Egg Fettuccine with Asparagus and Smoked Salmon. This is a fabulous recipe and really quick to put together. The asparagus just needs to be blanched and you can use either smoked salmon or grilled.
Ingredients
Yield: 4 servings
- ½ pound fresh asparagus, medium thickness
- Salt
- 1 tablespoon butter
- ½ tablespoon minced shallots
- 1 cup heavy cream
- 4 ounces smoked salmon sliced ¼-inch thick
- Freshly ground black pepper
- 1 teaspoon fresh lemon juice
- 9 to 10 ounces Rustichella d’Abruzzo Egg Fettuccine
- 2 tablespoons minced fresh dill
Preparation
Step 1
Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
Step 2
Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
Step 3
Bring a large pot of salted water to a boil for the pasta.
Step 4
While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
Step 5
Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
Step 6
When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
Step 7
Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.
Courtesy NY Times Cooking.
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